Tomato Kadhi

This is a tomato based curry with a lovely balanced tangy- sweet combination. Gujarati and Maharashtrian kadhi has always been a speciality, but when I was exposed to the Tomato Kadhi, I was amazed at how tasty it was, and also how it put a brilliant twist on a traditional kadhi recipe to make a delicious curry that can be savoured with hot steamed rice.  It is a simple one to make than the usual yoghurt/ buttermilk based kadhi. So just read on for the recipe:-


Tomatoes, pureed 2-3 medium

Gram flour (besan) 4 tsp.

Salt to taste
Garlic 2 cloves finely chopped 

Red chilli powder 1 tsp.

Turmeric powder 1/2 tsp.

Cumin seeds 1/2 tsp.

Asafoetida a pinch 

Curry leaves 5-6

Sugar 1 tsp.

Fresh coriander leaves, chopped 2 tbsp.

1. Take gram flour in a bowl. Add salt, red chilli powder, turmeric powder and mix. Add fresh tomato puree ( no need to cook tomatoes, just blend them and strain) and whisk well so that there are no lumps. Add a cup of water and mix.

2. Heat oil and add cumin seeds, a pinch of asafoetida, curry leaves ( i usually crush them or finely chop them for better aroma) and roast till a nice aroma is given out.
3. Add the tomato mixture and mix. Once the mixture comes to a boil, reduce heat and cook for about ten minutes till the mixture is thickened and well cooked.

4. Add sugar if the kadhi is too sour. Add coriander leaves and mix. Serve hot .